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Bloody Mary is the only drink which is an antidote in itself. A complete hangover free drink.
More Facts
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Rub a cut white potato over your hands to rid your hands of onion odor.
More Kitchen Tips
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| South Indian Curd Rice [Thair Sadam] |
Added: 6th Jul, 2007 | Viewed 897 times |  |  |
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| Adapted from one of my favourite cookbooks "Dakshin" by Chandra Padmanabhan, this side dish is a true South Indian classic. Seasoned cooks have their own special versions and some of the best Curd Rice I have sampled has been made by my aunt and in the South Indian Buffet of the "Ganges" restaurant in Singapore. Almost akin to the widely known and accepted raita, curd rice has the lovely, fluffy texture of rice and the tangy aroma of curry leaves and green chillies. |
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| Ingredients |
| For The Rice |
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1 1/2 cups cooked long grain rice
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1 small green mango, peeled and finely chopped
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1 cucumber, peeled and finely chopped
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2 green chillies, finely chopped
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1 inch ginger piece, thinly sliced
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2 cups plain yoghurt
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1/2 cup milk
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1/4 cup freshly chopped coriander leaves
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salt to taste | | For The Tempering |
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2 tsp urad dal, washed and rinsed
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2 tsp chana dal, washed and rinsed
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1 tsp brown mustard seeds
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1 dried red chilli, halved
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1/2 tsp asafoetida powder
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10-12 curry leaves
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2 tsp oil |
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| For The Rice | | Mash the cooked rice in a bowl, while still warm; using a strainer. Add mango, cucumber and salt to taste. Mix well. Keep aside. |
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| For The Tempering | Heat the oil in a heavy bottomed frying pan. Add mustard seeds, urad dal, chana dal, red chilli, asafoetida powder and curry leaves. When the mustard seeds splutter, add the mixture to the rice.
Add green chillies, coriander and ginger. Stir to combine. Add yoghurt and milk. Mix well. Garnish with coriander leaves and serve at room temperature or slightly chilled. |
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